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Pecan Chicken Casserole Recipe

Pecan Chicken Casserole Recipe photo by Taste of Home

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I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa

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Pecan Chicken Casserole Recipe

Prep: 15 min. Bake: 35 min. + cooling

Yield: 12 Servings

15 35 50

Ingredients

1 cup all-purpose flour
1 cup (4 ounces) finely shredded cheddar cheese
3/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon paprika
1/3 cup canola oil
FILLING:
4 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 cup chicken broth
4 cups diced cooked chicken
1/2 cup finely shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup mayonnaise
1/4 teaspoon dill seed
1/8 teaspoon hot pepper sauce

Directions

In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. baking dish. (Crust will be crumbly.)
Bake at 350° for 10 minutes or until lightly browned.
In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture.
Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 383 calories, 28 g fat (9 g saturated fat), 143 mg cholesterol, 362 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Pecan Chicken Casserole in Taste of Home February/March 2004, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Pecan Chicken Casserole

Pecan Chicken Casserole

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(1-7) of 7 reviews

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Reviewed on Mar. 24, 2013 by SMILS4

My husband LOVES this casserole! He always asks me to make it.

Reviewed on Sep. 02, 2012 by tinaandfamily

didn't like how oily this was.

Reviewed on Feb. 19, 2012 by Wandagustin

Have made this recipe several times for family, friends, church functions. Always a winner.

Reviewed on Aug. 21, 2010 by xicota

This was a nice, different way to serve chicken. I also think it could have used a bit more crust. I will also add additional seasonings to increase the flavor, but over all, we liked it and I will make this again.

Reviewed on May. 04, 2010 by keverwann

Made a 1/2 recipe, but I think I would increase the crust; it didn't cover the bottom of an 8x8 pan. This was good over rice and served with a salad, strawberries, and chocolate chip cookies.

Reviewed on May. 17, 2009 by blanquitanation

I replace the dill with celery salt. Seriously awesome! Rave reviews from all who partake! :)

Reviewed on Feb. 23, 2009 by blanquitanation

I like to use at least 50% more nuts and cheese for the crust; this makes it taste really great!